On the North American frontier, it was not uncommon for the pioneer housewife to bake 21 pies a week – one for every meal.
-from Professional Cooking for Canadian Chefs, Sixth Edition
I’ve posted several recipes in which I make a hand-waving reference to, “your favourite pie dough” or “standard pie dough” without giving any idea of what exactly I mean by that. (Examples: Rabbit pie, pumpkin pie, sour cherry pie, pheasant pot pie.) For the sake of completeness and concision I thought I’d tell you my preferred recipe and method for making North American pie dough.
I think we’ve all had both very good and very bad pies in our time. Good pie … Continue reading.